From the kitchen of Marlene Knewasser. This is a recipe I used
many times with my "Traveling Gourmet" friends & it was always a
big hit. It's pretty to look at & absolutely delicious to eat. Try
fresh strawberries when in season & just use strawberry
preserves instead of raspberry.
many times with my "Traveling Gourmet" friends & it was always a
big hit. It's pretty to look at & absolutely delicious to eat. Try
fresh strawberries when in season & just use strawberry
preserves instead of raspberry.
1 (3oz) package lady fingers*
1/2 c raspberry preserves, at room temp
1 pint fresh raspberries
1/4 c sherry
3 bananas, sliced
2 c prepared vanilla custard, cooled
1 c heavy cream, whipped (or Cool Whip)
1/4 c thinly sliced toasted almonds
* I have used biscotti, which I like better than softer lady fingers
Separate ladyfingers & spread cut surfaces with preserves.
Arrange preserves side up, on bottom of a trifle dish or straight
sides glass bowl. Break ladyfingers to fit area, if necessary.
Spread berries evenly over lady fingers.
Sprinkle with sherry.
Place banana slices on the berries & spread with custard to form
the next layer.
Spread whipped cream over custard.
Decorate with almonds.
Keep refrigerated.
1/2 c raspberry preserves, at room temp
1 pint fresh raspberries
1/4 c sherry
3 bananas, sliced
2 c prepared vanilla custard, cooled
1 c heavy cream, whipped (or Cool Whip)
1/4 c thinly sliced toasted almonds
* I have used biscotti, which I like better than softer lady fingers
Separate ladyfingers & spread cut surfaces with preserves.
Arrange preserves side up, on bottom of a trifle dish or straight
sides glass bowl. Break ladyfingers to fit area, if necessary.
Spread berries evenly over lady fingers.
Sprinkle with sherry.
Place banana slices on the berries & spread with custard to form
the next layer.
Spread whipped cream over custard.
Decorate with almonds.
Keep refrigerated.
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